Candy Cane Double Chocolate Cookies
Candy Cane Double Chocolate Cookies are some of the best cookies you can prepare for the winter holiday season. Adding crunchy crushed candy canes on top not only brings extra flavor and texture but also add a festive look and beautiful touch of holiday colors.
Ingredients
- 4 oz (120g) semisweet chocolate
- 1/2 cup (113g) butter
- 2 large eggs
- 1 cup (200g) sugar
- 1/2 tsp (3g) mint extract
- 1 cup (125g) all-purpose flour
- 1/2 cup (60g) cocoa powder , unsweetened
- 1/2 tsp (3g) salt
- 1/2 tsp (3g) baking soda
- 6 oz (170g) semisweet chocolate , chips or chunks
- Crushed candy canes , about 4 or 5
Instructions
- Preheat the oven to 325 F (165 C). In a medium bowl combine the flour, cocoa, baking soda and salt. Set aside.
- Melt the butter and 4 oz of semisweet chocolate together over low heat or bain-marie. Remove from heat and let cool slightly.
- Combine the eggs and sugar and beat at medium speed with a hand mixer until light and fluffy, about 3-5 minutes. Add the chocolate mixture and stir until well combined. Add mint extract.
- Add the flour mixture and stir until just combined. Fold in the chocolate chips or chunks.
- Drop 1 tablespoon portions 2 inches (5cm) apart onto a baking sheet lined with parchment paper.
- Sprinkle crushed candy canes on top of each.
- Bake for 10-12 minutes — they should be slightly underbaked so the interior stays chewy and soft.
- Let the cookies cool on the baking sheets until the cookies are firm enough to remove, probably another 5-10 minutes.
- While the cookies are still warm, sprinkle extra crushed candy canes on top of each for a beautiful presentation. Allow them to cool completely on a wire rack.
Video
Nutrition
Serving: 1 cookieCalories: 123kcalCarbohydrates: 17.1gProtein: 1.7gFat: 6.6gSaturated Fat: 3.9gCholesterol: 21mgSugar: 12g